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Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped1 stalk celery, finely diced¼cupminced fresh basil10Kalamata olives, pitted and finely chopped1medium shallot, minced2tablespoonsreduced-fat mayonnaise1tablespoonwhite-wine vinegarPinch of freshly ground pepper4large ripe tomatoes, cored
Cook Mode(Keep screen awake)
Ingredients
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
¼cupminced fresh basil
10Kalamata olives, pitted and finely chopped
1medium shallot, minced
2tablespoonsreduced-fat mayonnaise
1tablespoonwhite-wine vinegar
Pinch of freshly ground pepper
4large ripe tomatoes, cored
DirectionsCombine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.TipsMake Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.Originally appeared: EatingWell Magazine, June/July 2005
Directions
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.TipsMake Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Tips
Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Originally appeared: EatingWell Magazine, June/July 2005
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Nutrition Facts(per serving)161Calories6gFat11gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
